General Disclaimers - READ PLEASE

Most of these recipes are originals or based on another that I’ve found. If so I give credit to its source.

Measurements are approximate! When cooking I just eyeball what I’m doing so there’s no need to be fixated about what’s happening here. You can be off by 25% and still be OK unless stated otherwise.

All temperatures are in Farehnheit. Farenheight? Whatever. Degrees what us US folks use.

Typically these recipes will serve four persons and can be done in an hour or less.

I tend to make things hot and spicy so assume that if I’ve got it in there, it’s going to be felt/tasted. If you’re sensitive to this cut back on the heat. Same goes for garlic.

ALWAYS use fresh ground pepper. If not, go out and buy a pepper mill and then you can call yourself a cook.

ALWAYS use fresh parsley and basil. Grow it in the summer - it's easier than growing weeds. Don’t even bother with dried. If you've got dried in your house don't even feed it to the dog. This should be criminal.

I tend to UNDER salt dishes so adjust as desired after cooking. I also use kosher salt; if using table salt cut amounts I call for by ~25%. [Size matters. Ha ha? Get it? Kosher salt is bigger?]

Speaking of salt, use unsalted butter...always.

Have a glass of your favorite [alcoholic] beverage while cooking. It makes it much more fun and relaxing. You'd be amazed at your creativity, or creative destruction, in a mildly buzzed state.

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About Me

Hi all. I love to eat so I had to learn how to cook. I've been living in Nantes (France) for about a year and originally from Washington, DC. Not once have I worked in a kitchen, except in college. By training I'm a molecular virologist who later went to business school and now spend my days in the biotech biz doing biz development.
Weird, eh?